Instant Pot French Onion Chicken Recipe

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Are you in love with your instant pot? Do you love french onion soup? Then you’ll love this instant pot french onion chicken recipe. It makes cooking dinner so much easier and faster. I love that it is pretty much a set it and forget it kitchen appliance. The possibilities are endless of what you can make with your instant pot. You can even make instant pot cheesecake.

Do you need to purchase an instant pot? You can buy one from the following retailers:

Chicken is such a versatile food, there is so much you can do with it. Unfortunately, my husband is not a big chicken fan so I don’t make it as often as I would like. I do sneak it in on him fairly often though. Thankfully there are tasty recipes like this one that he’ll eat.

French onion chicken recipe ingredients

• 2 T. unsalted butter
• 1 T. extra virgin olive oil
• 1 lb. yellow onions, sliced root to tip
• 1 t. garlic powder
• ½ t. Italian seasoning
• Sea salt and black pepper, to taste
• 3 T. balsamic vinegar
• ½ c. dry red wine
• Optional: 2 t. Worcestershire sauce (if you would like to keep this recipe sugar free, omit the Worcestershire sauce from the ingredients and directions.)
• 1¼ c. beef broth, preferably organic
• 2 bay leaves
• 4-5 fresh thyme sprigs
• 1¼ lbs. boneless, skinless chicken breasts, pounded ½” thick
• 6-8 thin mild (non-smoked) Provolone cheese slices

Prep time: 15 minutes
Sauté time: 10-15 minutes
Active cook time: 6 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6

Instant pot french onion chicken directions

1. Select the “Sauté” function and adjust to the medium setting. Add the butter and olive oil and stir until butter is melted and evenly distributed across the bottom.
   
2. Add onions and sprinkle with garlic powder and Italian seasoning. Season with salt and black pepper, to taste, and stir to combine. Sauté, stirring occasionally, until the onions are soft and develop some color, approximately 10-15 minutes.
   
3. Add the balsamic vinegar and red wine, then deglaze the bottom of the pot with a spatula to release any browned bits. Once the liquid is reduced by one half, stir in the Worcestershire sauce, if using, and the beef broth. Push the “Cancel” button to turn the unit off.
   
4. Generously season the chicken breasts on both sides with salt and black pepper, before adding to the Instant Pot®. Top with bay leaves and fresh thyme sprigs.
   
5. Add the lid and lock it into place, making sure the pressure release valve is set to “Sealing.” Select the “Manual” button on the highest setting and adjust the cooking time to 6 minutes.
   
6. When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure. Once the pin drops and the steam is no longer coming out, carefully remove the lid and discard the bay leaves and woody thyme stems.
    
7. Place the mild Provolone slices on top of the chicken breasts and cover the unit with the lid for 2 to 3 minutes, or until the cheese is thoroughly melted. Remove lid and serve immediately with your choice of sides. Enjoy!   

Have you ever tried french onion chicken before? If you make this recipe, take a picture and tag me on social media. I would love to see your pictures.

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